Ingredients (Serves 6)
1. Chicken – 1 kg cut into medium pieces
Turmeric powder – 1/4 tsp
Salt – To taste
Pepper powder – 1/8 tsp
2. Coconut oil – 3 – 4 tbsp
3. Onion – 1.5 cup, thinly sliced
Ginger – 2 tsp, thinly sliced
Garlic – 2 tsp, chopped
Green chilies – 2 – 3, slit
Curry leaves – 1 sprig
4. Turmeric powder – 1/4 tsp
Chilly powder (mild or medium spicy) – 2 tsp
Coriander powder – 4 tsp
Fennel seeds / perumjeerakam – 3/4 tsp
Whole pepper corns – 1/8 tsp
Cardamom – 4, cloves – 6, cinnamon stick – 1/2 inch stick
Water – 1 – 2 tbsp
5. Thin coconut milk – 1.5 – 2 cups
6. Vinegar – 2 tsp
7. Thick coconut milk – 1/4 cup
8. Salt – To taste
9. Potato – 1 medium-large, cut into large cubes
To season
9. Coconut oil + ghee – 1 tsp each
Shallots – 2, thinly sliced
Curry leaves – A few
Method
- Marinate chicken pieces with 1/4 tsp turmeric powder, 1/8 tsp pepper powder and salt. Set aside for 30 minutes or overnight in the refrigerator. Take it out 30 minutes before cooking.
- Grind ingredients numbered 4 to a fine paste adding 1 – 2 tbsp water little by little.
- Heat 3 – 4 tbsp coconut oil in a pan / kadai over medium-high heat. Add onion, little salt, ginger, garlic and a few curry leaves. Saute until light golden.
- Add in the masala paste. Cook for a couple of minutes over low heat until their raw smell is completely gone.
- Add the chicken pieces. Cook for a few minutes, stirring in between.
- Pour in the thin coconut milk, 2 tsp vinegar and bring to a boil. Cook covered, stirring once or twice in between, till the chicken is 3/4 th done. It will take around 20 minutes. Add the potato cubes and mix well. Cook for another 8 – 10 minutes until the chicken and potato pieces are completely done.
- Add 1/4 cup thick coconut milk. Mix well. Cook for a minute. Taste-check for salt. Add a few curry leaves and a pinch of garam masala powder, if required. Take off the heat.
- Heat a tsp each of coconut oil and ghee in a small pan. Fry sliced shallots until golden. Add a few curry leaves and fry well. Pour this over the curry. Cover with lid for 10 – 15 minutes. It goes well with appam, chapathi and idiyappam.
Hi Maya, I have been trying your tasty recipes and they come out good. Thank you, Maya. For this recipe, did you add chilli powder and green chillies?
Binu.
Yes, I added both..forgot to mention chilly powder in the ingredients. I have updated the recipe. Thanks a lot!
Hi Maya.. have to say a very yummy recipe.. all your recipes are tried and tested by me…must say they r simply awesome…
Thank you so much Anita! 🙂
Maya,
This is SOoooo yummy!!! I guess the freshly ground masala is key to the flavor. Even though it may appear to be a lengthy recipe, it’s simple and quite easy. Thank you for sharing this.
Warm regards
Deepthi Mani
You’re welcome! 🙂 Great to hear that you enjoyed this recipe..